Raw Caramel Apple Cheesecake

More fall flavors to share today! Who doesn't love the caramel apple combo?! It's a classic and even more perfect for this time of year. For literally years I've wanted to create this recipe. I'm so glad I finally did because it's a keeper. I'm going to make it again for Christmas.

This raw dessert is packed with apples all the way around. Dried apples in the crust, fresh apples in the filling, and both fresh and dried apples in the topping. Hey, I'm just trying to take advantage of Autumn's freshness! Mmmm....

Mini cheesecakes are fun for a party! Great finger food. 

Who can resist?! Sweet smooth cheesecake with juicy apple chunks and thick caramel sauce with crunchy pecans on top.

Caramel Apple Cheesecake
Raw - Vegan - Gluten Free


I used 1/8 teaspoon of cinnamon in my crust, as I wanted it to be a soft background flavor. Use more if you want a more defined flavor. You could do without the dried apples, but they really do create a unique crust that goes so well with the whole cheesecake.

2/3 cup almonds
1/4 cup pitted dates
3 tablespoons finely chopped, packed dried apples
1/8-1/4 teaspoon cinnamon, optional
1/2-1 teaspoon water

Grind the almonds in a food processor.
Add the dates and process together into a dough.
Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.
Press most of the mixture into two small (3-4") cheesecake pans (I had a bit extra for an "apple nut ball" - chef's treat 😉 OR press into a bunch of mini silicone muffin cups.


The filling is great by itself but if you want a cinnamon swirl, simply remove 3 tablespoons of the blended filling and add 1/2-3/4 teaspoon cinnamon to it. After pouring the filling over the crusts, spoon small blobs of the cinnamon mixture over the filling. Use a chopstick to push the mixture down into the cake and then swirl it around.

2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt

Blend the first 5 ingredients until completely smooth.
Add the butter and oil. Blend again to incorporate.
Pour over the crusts.
Chill in the fridge for 12 hours, or in the freezer for 5-6 hours and in the fridge for 1-2 hours before removing the ring.

Caramel Sauce

This is the easiest caramel sauce ever and super delish. If you have any of my raw dessert ebooks, you know that I love caramel featuring dates but this easy recipe can be stirred together in a bowl.

1/4 cup maple syrup
2 tablespoons lucuma, sifted
3 1/2 tablespoons raw almond butter*
1/2 teaspoon pure vanilla

Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.

*Dastony organic stone ground almond butter is my favorite. It's silky smooth and beyond delicious. Other kinds are thicker so perhaps use 1/2 - 1 teaspoon water if you use a different one.

Caramel Apple Topping

1 large apple, peeled and diced small
1 tablespoon finely chopped dried apple
Caramel (above)

Toss the apples with enough caramel to suit your liking! Extra caramel can be used to drizzle over other things, or eaten with sliced apples. It won't last long 😉

Great for thanksgiving or Christmas!

Shared on Wellness Weekend, Raw Food Thursdays, Slightly Indulgent Tuesday, Allergy Free Wednesday

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